摘要
利用超声波辅助提取荔枝叶片多糖,通过正交试验确定提取多糖的最佳条件,用苯酚-硫酸法测定多糖含量,并测定荔枝叶片多糖的抗氧化性。结果表明,超声波辅助提取荔枝叶片多糖的最佳条件为,料液比1∶50+超声波温度70℃+超声波功率250W+超声波时间20分钟。荔枝叶片多糖具有一定的抗氧化活性,对羟自由基和超氧自由基清除作用明显,还原力一般。
Polysaccharides were extracted from litchi leaf by ultrasonic assisted method. The best extraction conditions were determined by orthogonal experiment. The content of polysaccharides was detected by phenol-sulfuric acid method. Antioxidant activity of polysaccharides from litchi leaf was determined. Results showed that the best extractionconditions were as following： the ratio of material and liquid was 1 ： 50, with 250 W of ultrasonic power for 20 minutes. The scavenging effect of the polysaccharides to · OH and · O2- was significant. The litchi leaf polysaccharides had certain antioxidant activity and oxidation-reducing ability.
出处
《中国南方果树》
北大核心
2014年第4期6-10,共5页
South China Fruits
关键词
荔枝叶片
多糖
超声波辅助法
抗氧化
litchi leaf
polysaccharides
ultrasonic assisted method
antioxidant
